Drain the canned salmon, reserving two tablespoons of the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Cook the pasta in lightly salted boiling water for 10 to 12 minutes, or according to pack instructions, until tender. Drain well.
Return the pasta to the saucepan and add the reserved salmon liquid and the pesto sauce. Tip in the peas. Heat gently for 2 to 3 minutes, stirring often, adding the chunks of salmon for the last 30 seconds or so.
Share the pasta between four warmed bowls and add the feta cheese. Season with black pepper, and salt if necessary, and serve scattered with basil leaves.
Cook's Tip: Finish off each portion of pasta with a couple of tbsp of finely grated Parmesan cheese instead of feta cheese, if you prefer.